Sarah Tiong’s hot and sour pork rib soup

Sarah Tiong’s hot and sour pork rib soup

Serves: 2  | Preparation Time: 10 mins  | Cooking Time: 1 hr 30 minutes

500g Tasman pork ribs (cut into pieces)
2 tbsp fish sauce
2 tbsp sugar 
2 limes (for their juice)
1 tsp chilli powder (optional)
1 birdseye chilli (add more if you like it hot)
1 long red chilli (add more if you like it hot)
1 tbsp dried chilli flakes
5 pieces sliced galangal
4 pieces sliced ginger
2 stalks of lemongrass
5 Kaffir lime leaves (torn)
2 roots and stalks of coriander
3 eschallots
5 garlic cloves

To garnish:
Fresh chilli
Spring onions
Chopped mint
  1. Place pork ribs, garlic, lemongrass, galangal, ginger chillies, dried chilli, kaffir lime leaves and eschallots in a pot, and cover with water. Bring up to boil.
  2. Season with fish sauce, sugar, salt and allow to simmer for 1 hour.
  3. Add in coriander stalks and roots. Continue to simmer for another 20 minutes.
  4. Adjust seasoning as needed. Add chilli powder.
  5. Add lime juice, mix well and then remove from heat.
  6. Garnish with thinly sliced chopped spring onions, fresh chilli and chopped mint.

Recipe kindly provided by Australian Pork

Results may vary.